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A bowl of black-eyed pea soup surrounded by cornbread, collard greens, and pickled vegetables, with garnishing options like hot sauce and lemon wedges

Black Eyed Pea Soup

A warm, comforting Southern-style soup loaded with black eyed peas, vegetables, and kale in a flavorful broth. Perfect for cozy nights and packed with nutrition.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 bowls
Calories 222 kcal

Ingredients
  

  • 1 tablespoon avocado oil or olive oil
  • 2 cups chopped carrots
  • 1 cup chopped celery
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • 2 tablespoons tomato paste
  • 4 cups chicken broth or vegetable broth for vegan version
  • 1 bay leaf
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 2 cans black eyed peas, drained 15-ounce cans
  • 3 cups chopped kale or collard or turnip greens

Instructions
 

  • Heat avocado oil in a large Dutch oven over medium heat. Add chopped carrots, onion, and celery. Sauté for 5 minutes until slightly softened.
  • Add garlic, thyme, and sage. Cook for 1 minute until fragrant.
  • Stir in tomato paste and cook for another 2-3 minutes until slightly darkened.
  • Pour in the chicken broth while stirring to incorporate the tomato paste. Add bay leaf, salt, and pepper. Bring to a boil.
  • Reduce heat to low, then stir in the black eyed peas and kale. Cover and simmer for 20 minutes until vegetables are tender and greens are soft.
  • Remove the bay leaf, ladle into bowls, and serve hot with optional toppings like hot sauce or crusty bread.

Notes

For a vegan version, substitute vegetable broth and add a dash of liquid smoke. To add more heartiness, include diced potatoes or sweet potatoes. Leftovers store well in the fridge for 4 days or freezer for 3 months.